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Asiago Muffuletta Sandwiches
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Serves 4
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Ingredients:
8 slices Taste of Scandinavia Asiago Cheese Bread
1/2 cup Taste of Scandinavia Cream Cheese Olive Spread, divided
8 slices deli provolone cheese
4 oz deli sliced salami, divided
1 cup jarred pickled vegetables, (mild giardiniera), drained and chopped, divided
1/4 cup sliced green pimento stuffed olives, drained
Olive oil, for toasting
4 oz. deli ham, divided
4 oz. delipepperoni, divided
Directions:
Spread one side of each 8 slices of Taste of Scandinavia Asiago Cheese bread with 1 Tbsp. Taste of Scandinavia cream cheese olive spread. Place 1 slice of provolone cheese on top of spread on 4 of the bread slices. Layer with all three meats, pickled veggies, and olives. Top with remaining 4 slices of provolone and close together with remaining 4 top bread slices.
Toast sandwiches with olive oil in large skillet with over medium heat about 5 minutes per side or until outside of bread is crisp and golden and inside fillings are hot and cheese is melted. Transfer to platter, let rest 3 minutes before slicing in half. Serve hot.
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1/2 cup Taste of Scandinavia Cream Cheese Olive Spread, divided
8 slices deli provolone cheese
4 oz deli sliced salami, divided
1 cup jarred pickled vegetables, (mild giardiniera), drained and chopped, divided
1/4 cup sliced green pimento stuffed olives, drained
Olive oil, for toasting
4 oz. deli ham, divided
4 oz. delipepperoni, divided
Directions:
Spread one side of each 8 slices of Taste of Scandinavia Asiago Cheese bread with 1 Tbsp. Taste of Scandinavia cream cheese olive spread. Place 1 slice of provolone cheese on top of spread on 4 of the bread slices. Layer with all three meats, pickled veggies, and olives. Top with remaining 4 slices of provolone and close together with remaining 4 top bread slices.
Toast sandwiches with olive oil in large skillet with over medium heat about 5 minutes per side or until outside of bread is crisp and golden and inside fillings are hot and cheese is melted. Transfer to platter, let rest 3 minutes before slicing in half. Serve hot.
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